Aloo Chokha
Mashed potato chokha from eastern India is simple, smoky, and full of fresh flavor. Warm potatoes are mixed with onion, green chili, mustard oil, and coriander leaves for a rustic side that goes beautifully with litti, rice, or dal.
For 4 servings
- boil · ~20 min
Boil the potatoes.
Place the potato in a pot with enough water to cover and boil until tender all the way through, about 18 to 20 minutes. Drain well, peel while still warm, and set aside.
TIPDrain the potatoes well so the chokha stays fluffy instead of watery. - prep · ~5 min
Prepare the fresh mix-ins.
1.Finely chop the onion.2.Finely chop the green chili.3.Grate the ginger.4.Finely chop the coriander leaves. - mix · ~3 min
Mash and mix the chokha.
1.Place the warm potato in a wide bowl and mash until mostly smooth with a few small chunks left.2.Add onion, green chili, ginger, coriander leaves, salt, mustard oil, and lemon juice.3.Mix well with your hand or spoon until everything is evenly combined.TIPMix while the potatoes are still warm so the mustard oil and seasoning blend in better. - serve
Serve the aloo chokha.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the potatoes while still warm so the mustard oil and lemon blend in evenly.
- 2Leave a few small potato chunks for the rustic texture that aloo chokha is known for.
- 3Drain the boiled potatoes very well before mashing, or the chokha can turn loose and watery.
- 4Finely chop the onion and green chili so every bite gets sharpness without big raw pieces.
- 5Rub the mustard oil in by hand if possible; it helps release the classic pungent aroma.
- 6If making ahead, add the coriander leaves just before serving so they stay fresh and bright.
Adapt it for your goals.
Smoky
Roast the boiled potatoes briefly over an open flame or add a little fire-roasted chili for a deeper village-style smoky note.
no onionNo-onion
Skip the onion for a simpler chokha with cleaner potato and mustard oil flavor, useful for fasting-style or lighter meals.
extra spicyExtra-spicy
Increase the green chili or use a hotter variety if you want the chokha to stand up to plain rice or dal.
garlicGarlic
Add a little finely crushed raw garlic for a bolder rustic version often enjoyed with litti.
Why this is on our healthy list.
Potato-Based Energy
Potatoes provide satisfying carbohydrates, making this a filling side that pairs well with simple dals and rustic breads.
Fresh Herb and Chili Boost
Coriander leaves, green chili, ginger, and lemon add freshness and plant compounds without making the dish heavy.
Lightly Dressed Side
This chokha uses only a small amount of mustard oil, so it gets strong flavor without relying on rich gravies or frying.
Frequently asked questions
Yes, but it tastes best fresh or within a few hours. Refrigerate it and bring it closer to room temperature before serving for better flavor.
